Lowfat Ricotta Cheese

Lowfat ricotta cheese is a fresh, soft, and mild-tasting Italian-style cheese made from whey, a byproduct of cheesemaking. It is typically made from cow's milk, though sheep, goat, or buffalo milk can also be used. The whey is heated, and an acid like vinegar or lemon juice is added to help the remaining milk proteins coagulate and form curds.

Manufacturers use lowfat ricotta for its creamy texture and mild flavor, which complements many dishes without overpowering other ingredients. It adds moisture and richness to baked goods and pasta dishes. It is commonly found in lasagna, stuffed shells, ravioli, and as a filling for pastries and desserts.

Lowfat ricotta cheese is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. JECFA and EFSA have evaluated cheese and dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.